Middle Eastern Chicken Pot And Butter Nut Couscous Recipes

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MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS



Middle Eastern Chicken Pot and Butter-Nut Couscous image

This recipe jumps with flavor and smells awesome! An easy, 30 min meal from Rachael Ray. My family loved this!!!

Provided by Chill

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

1/4 cup olive oil
1 1/2 lbs boneless skinless chicken thighs (chopped into bite-sized pieces)
1 onion, thinly sliced
3 garlic cloves, minced
1 cup shredded carrot
1 fresh bay leaf (I used dried)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
1 pinch ground cinnamon
salt & freshly ground black pepper
3/4 cup chopped dried fruits (I used dates and apricots)
1 lemon, juice and zest of
3/4 cup pitted mixed olive, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup sliced almonds
1 1/2 cups couscous
chopped fresh parsley

Steps:

  • Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan.
  • Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes.
  • Stir in fruits, add lemon zest, olives and 2 1/2 c stock.
  • Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  • While chicken simmers, melt butter in sauce pan over medium heat.
  • Add nuts and lightly toast for a few minutes.
  • Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute.
  • Serve chicken over couscous and garnish with parsley.
  • This rocks!

Nutrition Facts : Calories 841.3, Fat 39.5, SaturatedFat 9, Cholesterol 164.1, Sodium 779, Carbohydrate 70, Fiber 6.5, Sugar 7.1, Protein 51.1

MIDDLE EASTERN COUSCOUS WITH DRIED FRUIT



Middle Eastern Couscous with Dried Fruit image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup raisins
1 garlic clove, minced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/8 teaspoon coriander
1 1/2 cups packaged couscous
2 cups boiling water
3/4 teaspoon salt

Steps:

  • In a medium saucepan, heat the oil. Add the raisins, garlic, cinnamon, cumin, and coriander. Cook, stirring, for 1 minute. Add the couscous to the saucepan, along with the 2 cups of boiling water and the salt. Stir once with a fork, cover tightly, and remove from the heat. Let stand, covered, for 5 minutes. Stir with a fork before serving to fluff the couscous and combine the other ingredients. (This recipe can be made up to a day ahead and reheated over very low heat or in a microwave oven.)

MIDDLE EASTERN CHICKEN POT AND BUTTER-NUT COUSCOUS



Middle Eastern Chicken Pot and Butter-Nut Couscous image

Make and share this Middle Eastern Chicken Pot and Butter-Nut Couscous recipe from Food.com.

Provided by Rose J

Categories     Lunch/Snacks

Time 40m

Yield 6 serving(s)

Number Of Ingredients 20

1/4 cup extra virgin olive oil
1 1/2 lbs boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 garlic cloves, grated
1 cup carrot, shredded
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
1 pinch ground cinnamon
salt & freshly ground black pepper
3/4 cup dried apricot, chopped
1 lemon, juice and zest of
3/4 cup kalamata olive, chopped
4 cups chicken stock
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup sliced almonds
1 1/2 cups couscous
1/4 cup flat leaf parsley, chopped

Steps:

  • Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.
  • While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.
  • Serve chicken over couscous, or vice versa, and garnish with parsley.
  • Prep Time:.

Nutrition Facts : Calories 600.9, Fat 26.4, SaturatedFat 6, Cholesterol 109.4, Sodium 522.3, Carbohydrate 57, Fiber 5.6, Sugar 13.4, Protein 34.7

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